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Crab Appetizer Mold

This easy dish is ideal for parties. It is a true indulgence.—Kathi Mulchin, Salt Lake City, Utah
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    4-1/2 cups


  • 1 envelope unflavored gelatin
  • 3 tablespoons cold water
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup mayonnaise
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 2 celery ribs, finely chopped
  • 4 green onions, finely chopped
  • Assorted crackers


  • In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir; let stand for 1 minute or until gelatin is completely dissolved.
  • In a large saucepan, combine the soup, cream cheese, mayonnaise and gelatin. Cook and stir over medium heat for 5-7 minutes or until smooth. Remove from the heat; stir in the crab, celery and onions.
  • Transfer to a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. Unmold onto a serving platter; serve with crackers.
Nutrition Facts
1/4 cup: 168 calories, 15g fat (4g saturated fat), 36mg cholesterol, 291mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

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  • Carolyn
    Oct 12, 2018

    I replace mayonnaise with sour cream, and used the whole bunch of green onions, what a hit it was with friends and family.

  • Loveflower
    Jan 14, 2015

    Perfect! It tasted just like the one one my mom used to make! I used the new Philadelphia cream cheese with jalape?os for an added kick! I awesome!

  • binkus
    Jan 29, 2014

    I love this dip, only I use cream of shrimp soup instead of cream of mushroom unless I m making a large mold in which case I double the recipe and use cream of mushroom and a can of cream of shrimp.

  • jber14991
    Oct 27, 2013

    I made this recipe year's ago for a get together. Everyone loved it. I borrowed the Taste of Home booklet to a friend & unfortunately it was never returned. I have been looking for this recipe since. I'm making it for a potluck, and can't wait to eat it!